Startseite The effect of shear history on urea containing gliadin solutions
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The effect of shear history on urea containing gliadin solutions

  • Ward Janssens , Bart Goderis und Peter Van Puyvelde EMAIL logo
Veröffentlicht/Copyright: 17. September 2016
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Abstract

Currently, a substantial amount of research is devoted to gluten bioplastics. A promising processing route towards composites and films uses solutions of reduced gliadin. The addition of sufficient urea allows the preparation of highly concentrated gliadin solutions without an anomalous rheology. This is investigated in this paper by thixotropy experiments on gliadin solutions. These solutions show a balance between structural build-up due to molecular interactions and structural break-down induced by shear flow. Because of this, such protein solutions should be prepared with great caution. To assure a rheology suitable for processing, a shear history and a sufficient amount of added urea to disrupt molecular interactions are crucial.

Acknowledgments

The authors wish to acknowledge the IWT (SBO-project GlutenHyb) for funding this research. Professor Jan Mewis is acknowledged for stimulating discussions.

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Received: 2016-5-22
Accepted: 2016-7-13
Published Online: 2016-9-17
Published in Print: 2017-11-27

©2017 Walter de Gruyter GmbH, Berlin/Boston

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